We all love bacon in honor of this global celebration of this tasty treat, Grillocracy's Clint Cantwell unveils his latest creation -- the 100% Bacon Bun Hot Dog!

Entirely gluten and carb free, this tasty bacon bun takes hot dogs to a whole 'nother level!  When paired with Clint's All Bacon Hamburger Bun, your Labor Day guests won't know what hit them.  

Also be sure to check out Grillocracy's other unique bacon creations including the all meat, bacon wrapped pig dubbed Pork E. Pigskin, Double smoked bacon wrapped ribs, grilled candied bacon cinnamon roll burger, and smoked bacon wrapped, bourbon caramel apple! 

ALL BACON BUN HOT DOG

(makes 1)

Ingredients

8 slices thick cut bacon (plus an additional slice if you want a bacon wrapped hot dog to accompany the bun)

2 hot dogs

Additional tools

Tin foil, plastic wrap, or parchment paper

Instructions

Lay out a sheet of tin foil on a cutting board (approximately 8-10in. long).  Lay out 4 slices of bacon side-by-side on top of the foil.  Cut the additional 4 slices of bacon crosswise to create eight smaller slices.  Starting on one end of the parallel bacon slices, begin weaving the half slices vertically using an alternating over-under pattern to create a rectangular bacon weave.  

Starting with the long sides of the rectangle parallel to your body, lift the left side of the foil and use it to fold over the left side of the weave to its center.  Repeat with the right side to create a rough square.  

Wrap one hot dog in a double layer of foil and lay it perpendicularly in the center of the weave.

Use the foil to fold the sides of the bacon weave up on both sides of the hot dog then gently flip the entire thing over so that the bacon weave is draped over the hot dog.  Use the foil to tightly compact the bacon along the sides and top of the hot dog then place the entire thing in the freezer to firm up for 10-15 minutes while you preheat the grill.

Prepare grill for 2-zone cooking, placing ashed over Kingsford briquets on one side of the grill's charcoal grate to create a hot and a cold side.  Put the main cooking grate in place, cover the grill, and adjust the bottom vents to bring the grill temperature to approximately 325 degrees.

Place the bacon blanketed hot dog on the cool side of the grill with the exposed hot dog sitting directly on the cooking grate.  Cover the grill and allow the bacon to cook for approximately 45 minutes until cooked through and has begun to brown.  Adjust the bottom grill vents to bring the temperature to approximately 400 degrees.  Flip the bacon bun over, gently remove the foil wrapped hot dog, and cover the grill (note: the bacon should maintain its bun shape but if it begins to spread, simply insert 2-3 toothpicks to help hold its shape while it finishes cooking).  Allow the bun to cook for an additional 10-15 minutes until completely browned and crisp.  The foil wrapped hot dog can be discarded.

Remove the bacon bun from the grill and set aside while you grill the remaining hot dog (note: if you prefer a bacon wrapped hot dog, simply wrap the remaining strip of bacon around the hot dog, place it on the grill, cover, and allow it to cook until the bacon is browned and crisp).

Place the grilled hot dog in the bun and serve immediately.